Nutrition Facts
4 servings
4
Homemade candied ginger: the easy recipe
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Candied ginger is enjoyed on its own (quite strong flavor). It is used in the preparation of many desserts: cookies, cakes, lemon cake, mango mousse, fruit salads, etc.
Ingredients
250 Fresh ginger
250 Semolina sugar
25 Water
150 Granulated sugar
Directions
1
Peel the fresh ginger. Cut it into thin slices of 2 to 3 millimeters. Soak it for 1 hour in cold water.
2
Drain the ginger and cover it again with cold water. Boil for 5 minutes. Drain and repeat this process 3 to 5 times (to reduce the strong flavor of the ginger).
3
Boil the sugar and water, then pour over the ginger. Cover and let steep for 12 hours.
4
Drain and collect the syrup that is boiled for 10 minutes. Pour the boiling syrup over the ginger. Cover and let rest for 2 days.
5
Boil everything for 5 to 10 minutes or more (until the slices are tender: check with the tip of a knife). Cover and let rest for 3 days.
6
To finish, drain while collecting the syrup. Place the ginger on a rack and let it dry for 24 hours. Coat with granulated sugar and store in an airtight container protected from moisture.
Ingredients
Ingredients
250 Fresh ginger
250 Semolina sugar
25 Water
150 Granulated sugar
Directions
Directions
1
Peel the fresh ginger. Cut it into thin slices of 2 to 3 millimeters. Soak it for 1 hour in cold water.
2
Drain the ginger and cover it again with cold water. Boil for 5 minutes. Drain and repeat this process 3 to 5 times (to reduce the strong flavor of the ginger).
3
Boil the sugar and water, then pour over the ginger. Cover and let steep for 12 hours.
4
Drain and collect the syrup that is boiled for 10 minutes. Pour the boiling syrup over the ginger. Cover and let rest for 2 days.
5
Boil everything for 5 to 10 minutes or more (until the slices are tender: check with the tip of a knife). Cover and let rest for 3 days.
6
To finish, drain while collecting the syrup. Place the ginger on a rack and let it dry for 24 hours. Coat with granulated sugar and store in an airtight container protected from moisture.
Notes
-
Olohoyo
10 minutes of simmering gave me a syrup that was almost solid, just 2 fingers away from caramel. I think you need to watch it and stop it in time. Aside from this detail, it's delicious! -
Sandy
Thank you very much for the recipe. I would just like to know if putting it in a glass jar will keep until Christmas, which is in 6 weeks. Thank you in advance. -
Samia
Simply delicious!! Easy if you follow the steps. I use the syrup to sweeten tea, plain yogurt, and I replace sugar with syrup in recipes. Thank you for this recipe!! -
Anne A.
Finally, it's not that complicated! It requires being quite present often, but each time it doesn't take much time. Since I was at it, I made 500 g instead of 250: and there isn't much left. Next time, I will pay even more attention to the quality of the ginger: I will choose extra-fresh, young, very firm ginger. At the beginning of the recipe - Point 2 - I did the process 4 times: I ended up with sweet, mildly strong candied ginger. For me, it wasn't strong enough. Next time, I will only do that process 2 times. -
JaguarNostalgique85
Of course! Please provide the text you'd like me to translate.
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